It’s cold and flu season. When I’m feeling under the weather I crave Hot and Sour soup. It’s not easy to find a vegetarian version at a Chinese takeout, so I have to make my own. Since I’m cooking it in the slow cooker I can go back to bed and get some rest so I can get better fast!
This is also a good soup to make when you just don’t feel like going out. Most of the ingredients I keep on hand in my pantry or freezer. I love Trader Joe’s frozen cubes of garlic, ginger, cilantro, and basil for just this sort of thing. Silken tofu keeps for almost a year in the packaging that Mori-Nu uses. Check the date when you are stocking up.
- 1 package silken tofu, cubed
- use regular tofu if you don't have any silken
- 2 cups No chicken broth
- vegetarian – you can substitute regular veggie broth and add a tsp. of nutritional yeast
- 2 cups water
- 1 Tb Better Than Bouillon, No Chicken Base, Vegetarian
- I know it seems redundant, but this paste adds extra richness and depth
- 1/2 package of sliced button mushrooms
- 8 dried shitakes
- 1 can bamboo shoots, cut into thin strips
- 3 garlic cloves. minced or crushed
- 2 Tb fresh ginger, minced or grated (do not use ginger powder!)
- 2 Tb soy sauce
- 1 tsp sesame oil
- 1 tsp chili paste
- 2 Tb rice wine vinegar
- Use apple cider vinegar in a pinch
- 1 1/2 cups frozen, or fresh peas
- The night before:
- Slice mushrooms and bamboo shoots.
- Mince garlic and ginger.
- Cube silken tofu.
- Store in fridge to use in the morning.
- In the morning:
- Add everything except peas into the slow cooker and cook on low 8 hours.
- Before Serving:
- Add the peas to the slow cooker, and add more vinegar and chili if needed.
- Pour a few drop of sesame oil on top of each serving. If you like it milder and your friends like it hot, serve chili paste on the side.
Amount Per Serving Calories 874Saturated Fat 6gCholesterol 18mgSodium 5272mgCarbohydrates 100gFiber 23gSugar 34gProtein 64g